Creamy Roasted Squash Soup

Is that weird? Probably. But whatever. That was my immediate reaction after taking my first bite. And again after my second and third. And before I knew it (read: 12 seconds later) the entire bowl was gone. So yea, if I could just bathe in this soup, life would be GOOD.

This soup was inspired by a recipe from Love and Lemons. Jeanine’s recipes are simple, bright, plant-based, and always delicious. And the simplicity is what really attracted me (along with the bright colors and gorgeous photography). Because, duh.

So I made this soup as simple as possible. Here’s how to do it:

Roast up some veg. In this case, I roasted butternut squash and carrots.

Blend with vegetable stock.

Add olive oil and some seasoning.

Yuuuup. That’s it people.

But the kicker here is the roasted garlic. Ohhhhh my gosh, I don’t know why I don’t roast garlic more often. How come no one told me how magical roasted garlic is?! Seriously it makes the soup. I roasted two cloves in aluminum foil with olive oil, salt, and pepper; and I’m dreaming of that smell as I’m typing this. SO. DANG. GOOD.

Have you made squash soup before? Or roasted garlic?

If you make this Creamy Roasted Squash Soup or any of my other recipes, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!